Almond-Poppyseed Muffins (Sourdough)

My bread plans got slightly derailed so I ended up making different, non-sourdough bread, a chocolate cake, and these muffins instead. I'm pretty happy with how they came out. They're light, tender, and a bit sweet without being cloying.

Almond-Poppyseed Muffing

Slightly adapted from Sourdough Companion

Ingredients

• 3 Tbsp. coconut oil, melted
• 400g ripe/active sourdough starter (100% hydration)
• 1/4 c. honey
• 1 tsp. almond extract
• 1 tsp. vanilla extract
• 50g soft (plain/standard/cake) flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/4 tsp. coarse sea salt, ground
• 1/2 c. almond flour/meal
• 1/4 c. poppyseeds

Directions

1. Preheat oven to 180°C (350°F) and grease a muffin tin.
2. Combine the coconut oil, starter, honey, almond extract, and vanilla and mix well.
3. Sift in flour, baking soda, baking powder, and salt. Add the almond flour and poppyseeds as well. Do not stir until after all the dry ingredients have been added.
4. Mix everything together.
5. Spoon into prepared muffin tin (makes twelve 5cm/2" muffins).
6. Bake at 180°C (350°F) for 15 minutes.
7. Let cool in pan for 5 minutes, then turn out onto wire rack to finish cooling.
8. Serve plain or with butter and/or jam.